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My last AG (which was my third AG brew) was probably my best, I'm still discovering problems within my system and ways to fix them and I get about 70% effeciency... Note that I formulate my recipes with that figure so I don't over/undershoot my target gravity... A recent lesson learned was...

I love Iodophor and use it exclusively and I've done my fair share of research & I have had a 100% (knock on wood) success rate with a dilution of 1 table spoon/5 gallons, which as I understand it is 12.5 ppm. As far as conversions (at least in the US), 3 Teaspoons = 1 Table spoon, so if you...

I thought I'd breathe some life into this... I've been meaning to throw this video up here just to see the reaction it would get and I guess now is as good of a time as any! It's funny because it's called "How to make beer the modern way" but it really seems to demonstrate how my great...

All to familiar scenario... it's funny how the obession, with the help of the little parasitic worm burrowed in your ear, makes you think you've purchased your last piece of equipement each time, but you know the truth. You know there's alway more. Actually... I think I purchased my last...

Cara-pils (dextrine) will help with head retention and some Vienna should help bring the amber color a bit. I'm thinking maybe 8 ounces of each should do the trick?

I'll second that, the above link is a great resource for a CHEAP AG system and it works very well. All you need is a cooler (the above is a 5 gallon round "Vicrory" Rubbermaid cooler), about 6 inches of copper tubing, 5-6 feet of vinyl tubing, a rubber stopper to plug the existing hole in...

Sorry for the bump, but no has any thoughts?

Ok, it's time again for my daily affirmation! I'm attempting to design an American Wheat, maybe trying to coax some warm weather to finally show up here... Type: All grain Size: 3 gallons Bitterness: 24 IBU OG: 1.056 FG: - Grain: 2 lb. British pale 3.5 lb. Wheat malt 8.0...

Agreed, there's little to no risk by just throwing them in, the acid content alone should ward off any baddies. I guess my theory is, after fermentation is complete and you now have alcohol in the brew, it's pretty hard to infect the batch... but I certainly wouldn't sugguest spitting in it...

I just got in from work and pulled a small sample to take a gravity reading and it's down to 1.021 from 1.052, which gives me 59% attenuation and Wyeast says apparent attenuation is 71%-75%, so I'll just let 'er sit and allow the little yeasty devils to continue working. The only krausen I...

Have you invested in an auto siphon?. They work like a charm and siphon quietly, I've never had any problems with them. As for you siphon trouble, I can only assume there wasn't a good seal on your tube and racking cane? Other than that, I'm not too sure. Try the auto siphon if you haven't...

OG was 1.052, mashed @ 154 degrees and I pitched at 80 degrees, which I guess isn't too unusual for me to do. My concern isnt that it started so quickly, but rather it seems to have ended very fast. I know some fermentations can go quickly, but 24 hours seems to be too quick.

I agree it's nothing to worry about. If you have any lingering concerns, you could get some oxygen absorning caps, but they're cost you a little more and there's some debate on wheter or not they're worth it. For my first batch, I wanted to get them "just in case" but the LHBS owner talked me...

I just wanted to follow up on this and maybe get a thought or two. The layer of krausen has all but dropped and the airlock activity has slowed down significantly, this all happened just about 24 hours after yeast was pitched. I haven't taken a gravity reading yet, I'll probably wait until 5...

I laid down my stout less than 24 hours ago and it's been bubbling away ever since at a rapid pace! I had a very quick start to my fermentation but I'm not sure what factors I can attribute to this quick start as I made a few adjustments since my last brew... I didn't do a starter for this one...

The recipe looks good to me, let us know how it turns out! And yes, dry hop it. I just did my first IPA and the sample I tried from primary was good, buck lacking the hop character I wanted. I dry hopped in secondary with an ounce of Cascade pellets bottled when they settled out and it now...

Thanks for the input, and again sorry for the silly question, I just wanted to be sure.

I usually go 5-10 minutes between re-circulation and draining. On my batch today, I waited 10 minutes before I collected my first runnings and then 5 minutes when I collected my second runnings, so I guess it just depends on how I feel, but I've never gone less than 5 minutes.

I batch sparge and stir every 15 minutes during my hour mash and after I add my batch sparge additions. I've come to the conclusion that hot side aeration is rather hard to achieve because I've progressively went from being super cautious to semi-reckless since starting AG and none of my beers...

I'll make this silly question quick: I'm brewing with flaked barley for the first time tomorrow, it makes up 5% of my total grain bill and I am doing a single infusion mash and batch sparging. Should I just throw the flaked barley in the MLT as normal with the other grains and mash? Sorry...